Dirty Chai Spiced Fudge

Dirty Chai Spiced Fudge I decided I wanted to make some Dirty Chai Spiced Fudge sometime before Christmas. And, I decided I wanted to make old-fashioned fudge. You know the kind that you have to use a candy thermometer and wait for certain temperatures and then beat the heck out of it. You know the ones that they don’t call “fool-proof”.

I’m a pretty good candy maker. I figured that it wouldn’t be a problem. Old-fashioned fudge, how hard can that be?

Dirty Chai Spiced Fudge Well, I learned that there’s a reason old-fashioned fudge isn’t “fool-proof”. The first batch I made of this chai spiced old-fashioned fudge wasn’t fudge at all, but more like chewy caramels. Well, I cut that up, wrapped them individually in waxed paper, and sent them to work with my husband. They were delicious, but not the best idea to write a recipe that says “screw up the recipe and hope it comes out like caramels”.

So, back to the drawing board. I still liked the idea of chai spiced fudge. Yummy warming spices in fudgy goodness? What’s not to love. But, I also didn’t want a straight chocolate fudge. It seems to me that the chai spices would get lost under dark or even milk chocolate.

In the end, I really think this white chocolate based fudge is the prefect presentation for the chai spices. Use white chocolate chips or bars of white chocolate. If using bars, chop them into small chunks so that they melt easily.

I give two methods to make the fudge, either in the microwave or on the stove top. Both are pretty easy. Either way you want to make sure that you don’t burn the chocolate mixture. My microwave is fairly powerful so I only need to microwave this for a total of 1 minute. I always check at 30 second intervals, because when I first got my new microwave I burned more than one batch of chocolate. So, I take it out and stir for a little while. Sometimes it doesn’t look done, but after stirring it all melts together perfectly.

Dirty Chai Spiced Fudge What makes it “dirty” chai? The addition of espresso or coffee, in this case, espresso powder. For me, it’s the perfect addition to chai. I also add espresso or coffee to my homemade chai concentrate when I drink it, recipe here.

The addition of vanilla bean paste instead of just regular vanilla extract would be lovely in the Chai Fudge as well (just follow the same directions whichever you choose to use). Anyone can make this fudge and not worry about messing it up! Not too sweet. Rich. Warm and spicy. And, I think this fudge would make a great Valentine’s Day treat for that special someone. :)

Dirty Chai Spiced Fudge

chai spices and white chocolate

I used white chocolate chips for the base of the fudge. And, the chai spices are all mixed together in a small bowl ready to be used.

Dirty Chai Spiced Fudge

10 minutes

Yield: Makes about 2 dozen candies

  • 1 ½ teaspoons instant espresso powder
  • ¼ teaspoon ground ginger
  • ¾ teaspoon ground cardamom
  • ¼ teaspoon ground cinnamon
  • pinch ground cloves
  • 11 ounces white chocolate
  • ¾ cup sweetened condensed milk
  • 1 teaspoon pure vanilla extract
  • pinch sea salt

1. Mix spices (espresso powder through cloves) together in a small bowl. Set chai spices aside.

2. Spray an 8x8-inch or 9x9-inch pan with non-stick spray. Set aside.

3. Microwave method: Pour white chocolate and sweetened condensed milk into a medium sized microwave safe bowl. Heat on medium-high stirring at 30 second intervals for 1-3 minutes, or until all chocolate is melted and incorporated into the mixture, being careful not to burn the mixture. Continue to step 5.

4. Stove top method: In a heavy saucepan or over a double boiler, over low heat, melt chocolate into sweetened condensed milk. Remove from heat. Continue to step 5.

5. Stir in vanilla and salt. Lightly mix in chai spices retaining the marbled look. Spread into the prepared pan, and chill in the fridge for 1 hour or until firm. Cut into squares.Fudge may be stored at room temperature or refrigerated.


Dirty Chai Spiced Fudge

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  1. says

  2. says

    I have to laugh – I had the exact same battle while trying to create a pecan bourbon fudge. The old fashioned kind just wasn’t happening. After three attempts I had caramels, ice cream topping, and a huge mess. I, too, went with a white chocolate base which was delicious, but I’m determined to master the old fashioned kind one day.

    I adore chai and these sound delicious – can’t wait to give them a try!

  3. says

    I think you could totally make this vegan! I’d use canned coconut milk because it’s the thickest of the plant-based milks to begin with. Start with 1 can (about 14 oz or 1 3/4 cups) and add 2-4 tablespoons sugar (maple syrup or agave syrup). Cook over medium-low heat, stirring, and reduce by about 1/2. At that point you should have the 3/4 cup for the recipe. If you make it, please let me know how it goes. I bet it would be delish! :)

  4. says

    It’s kind of funny because I’ve been a vegetarian so long that I don’t even remember what the fudge with marshmallows tastes like. I’m sure there’s a texture difference, but because it has chocolate in it, which is solid at cooler temperatures, it gets hard from that. I’m sure that cooking the evaporated milk, even though just for a short while, is helping in the candy making process too.
    You could try adding a little marshmallow fluff to it. I would think it would lighten and make it a bit fluffier.


  1. […] Dirty Chai Spiced Fudge. 2013 was definitely the year that I was pretty-much obsessed with Dirty Chai. The “Dirty” part refers to espresso in the chai. And, these sweet little nibbles are a perfect not too sweet, rich, warm and spicy treat. […]

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